Packed with green veges and tangy feta cheese, these frittatas are great served for brunch on the weekend as well as for a quick evening meal.
300 grams round green beans
1 head broccoli
2 cups frozen peas
1/3 cup cream
½ cup freshly grated Parmesan
2 cloves garlic, crushed
small handful basil leaves, chopped
200 grams feta, sliced into 8 pieces
12 cherry tomatoes, halved
extra Parmesan for grating
freshly ground black pepper
4 x 2 cup capacity baking dishes
Preheat the oven to 180˚C.
Trim off the stem end of the beans and cut into 4 cm lengths. Cut the broccoli into small florets. Blanch all the vegetables in boiling salted water for 2 minutes then drain well.
Tip onto a clean tea towel or paper towels to remove any excess water.
Whisk the eggs, cream, Parmesan and garlic in a large bowl and season generously. Add the basil and the vegetables and combine well.
Divide evenly between the dishes and top each one with 2 slices of feta, the tomatoes and a good grating of Parmesan, then season with black pepper.
Bake for 20-25 minutes until golden and the centre of the frittatas are set.